Shiitake Risotto with Fresh Chives

I don't know where they're getting them from, but Green Fields Market has had Western Mass grown shiitakes available the last couple times I've been in there. A delightful surprise for this time of year, and a lovely combination with the chives thriving in my garden. I took advantage of the absence of a mushroom-disparaging child one night to make this for dinner. I always use a pressure cooker now to make risotto, as it is nearly foolproof and far easier than the stir-by-hand method.

2 Tbsp butter (1 T + 1 T)
1 large shallot (or substitute 3 cloves garlic for a different effect)
1 1/2 cups Arborio rice
3 1/3 cups vegetable or chicken stock
1/2 lb shiitake mushrooms, stemmed a diced
1 tsp crumbled dried sage (use less if yours is powdered)
Salt and pepper to taste
1 cup snipped fresh chives (about 1/4-inch pieces)

Heat 1 Tbsp butter in the bottom of the pressure cooker until it melts. Add the shallot or garlic and saute over medium heat for a minute or two. Add the rice and saute for another minute or so, until it turns translucent. Add the stock and stir well. Put on the lid and bring the cooker to pressure. Cook at high pressure for 7 minutes, then remove from heat and release pressure.

While the rice cooks, heat the remaining 1 Tbsp of butter in a skillet. Add the shiitakes and saute until tender, 3-5 minutes. Stir in the sage and a bit of salt and pepper and remove from heat.

When the rice is cooked and the pressure has released, open the pressure cooker. Stir the shiitake mixture into the rice. Stir in the chives. Taste and adjust seasonings if needed.

Serves 4-6 as a side dish.

Pureed Red Lentil Soup with Sage, Kale, and Sausage

Red lentils cook quickly and make for a festive looking soup. Feel free to skip the sausage if you like, as the lentils make for a filling soup on their own.

Olive oil
8-10 cloves garlic, minced
1 large onion, chopped
1 large red pepper (frozen ok), diced
3 cups red lentils
6 cups chicken or veggie stock
1 bay leaf
1-2 tsp dried sage
1 lb sweet Italian sausage, sliced into thin rounds (or with casings removed)
1-2 Tbsp white wine vinegar
Salt and pepper to taste
1/4 lb kale, stemmed and cut into ribbons

Heat some olive oil in a soup pot. Add the garlic and onion and saute over medium high heat for 2-3 minutes. Add the peppers and saute for another 2-3 minutes. Add the red lentils, stock, bay leaf, and sage. Stir, bring to a boil, then reduce heat to a simmer until lentils are tender, about 10 minutes.

While the lentils cook, cook the sausage in a skillet over high heat until cooked through and nicely browned. Set aside.

When the lentils are tender, remove the bay leaf and puree the contents of the soup pot. Stir in the vinegar. Add salt and pepper. Taste and adjust seasonings if needed. Stir in the cooked sausage and the kale and continue to simmer until the kale is tender. Serve hot.

Serves about 6.

Roasted Brussels Sprouts and Sweet Potatoes

These were a huge hit with all of us, making me wish I had made a bigger batch. Savory and nutty, a little bit crispy. This recipe works fine with all sprouts or all sweet potatoes, too.

3-4 cups trimmed Brussels sprouts
3-4 cups peeled and cubed sweet potatoes (1/2-inch cubes)
1 1/2 Tbsp walnut or canola oil
1 1/2 Tbsp cider vinegar
1 tsp dried sage
Salt and pepper to taste

Preheat the oven to 375 degrees.

Toss all ingredients in a medium bowl until well coated. Spread in a single layer on a rimmed baking sheet. Roast for about 30 minutes, stirring once or twice to prevent sticking. Veggies are done when tender when pierced with a fork. Serve hot.

Serves about 4.

Pizza with Roasted Cherry Tomatoes and Feta

Tangy, sweet, and salty with Fire Roasted Cherry Tomatoes and feta. A great way to enjoy some of the last flavors of summer. You can, of course, substitute tomatoes roasted in the oven. If you like, sprinkle a bit of chopped fresh parsley, sage, or thyme over the pizza after it comes out of the oven.

1 14-inch pizza crust
Olive oil
2-3 oz shredded mozzarella
1 1/2 - 2 cups Fire Roasted Cherry Tomatoes
1 large shallot, finely chopped
2-3 oz crumbled feta
Freshly ground black pepper
Finely chopped fresh herbs (optional) - 1 Tbsp parsley or 1 tsp sage or thyme

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Spread the mozzarella over the crust, then add the tomatoes, shallot, and feta, and top with a bit of freshly ground black pepper.

Bake for 15-18 minutes, until crust is done and cheese begins to brown. Top with herbs if desired.

Serves 3-4.

Orzo with Scapes and Sage

The scapes are ready! I just went out to my garden a cut a whole bunch of these curly stalks - what would be the flower stalk of the garlic plant. Sauteed, they have a mild garlic flavor and a pleasant crunch.  They go well with lots of different herbs, just like regular garlic.  In this case, I paired it with some of the sage that is currently flourishing in my garden, but you could also use basil or parsley or dill.  Serve this as a side dish, maybe alongside grilled steak and asparagus.

1 cup dry orzo
Olive oil
1 cup thinly sliced scapes
1-2 Tbsp finely chopped fresh sage
Salt and pepper to taste

Cook the orzo in a salted pot of boiling water.  When it's done, drain and toss with a little olive oil to keep it from sticking.

While the orzo cooks, heat a little olive oil in a small skillet and add the scapes.  Saute over medium heat for 3-4 minutes, until tender. They will retain a bit of a crunch.  Stir in the sage.

Combine the scape mixture with the drained orzo and mix well.  Add salt and pepper to taste and serve.

Serves 4-5.

Sage Parmesan Risotto with Steak and Roasted Red Peppers

If, like me, you freeze loads of red bell peppers in the fall and still have lots left come springtime, this is a great time of year to fire roast them on the grill.  You can do lots at once if you want - plus you get to be outside while you do it.  I roasted some up this afternoon (the equivalent of about 5 or 6 peppers) and served them over this risotto with some leftover steak from last night.  The whole thing was very flavorful and satisfying.

Olive oil
1 small onion, finely chopped
1 1/2 cups Arborio rice
3 1/2 cups warm beef stock
1/3 cup grated Parmesan cheese
1 Tbsp minced fresh sage
2 cups diced fire roasted red peppers
2 cups diced cooked steak (about 10-12 ounces; amount can be flexible)
Salt and pepper

Heat a bit of olive oil in the pressure cooker and add the onion.  Saute for 2-3 minutes, then stir in the rice.  Continue to saute, stirring frequently, for about one more minute.  Pour in the beef stock and stir well.  Cover the cooker and bring to pressure.  Cook for 7 minutes at pressure, then release pressure and open the cooker.  Stir the rice gently.  If excess liquid remains, cook for a few more minutes over low heat (uncovered), stirring occasionally, until the liquid is absorbed.  Stir in the Parmesan and sage.

While the risotto cooks, heat a little olive oil in a skillet, then add the peppers and steak.  Add salt and pepper to taste and saute until heated through.

Serve mounds of risotto on each plate with a spoonful of steak and peppers over it.

Serves about 4.

Pizza with Roasted Red Pepper Sauce, Onions, and Herbs

Here's another pizza using that delicious Fire Roasted Red Pepper and Eggplant Sauce, this one a bit less unconventional than the last one I posted, with the pears and feta.  Sliced red onion and chopped fresh herbs add some additional interest while letting the flavors of the sauce shine.

1 14-inch pizza crust
olive oil
3/4 cup Fire Roasted Red Pepper and Eggplant Sauce
1 medium red onion, sliced into thin rings
2 Tbsp finely chopped fresh sage
2 Tbsp finely chopped fresh parsley
Salt and pepper to taste
2-3 oz shredded mozzarella

Preheat the oven to 450 degrees.  Lightly paint the pizza crust with olive oil.

Spread the red pepper sauce over the pizza crust, then arrange the onion rings over it.  Sprinkle with the  sage and parsley and add a light sprinkling of salt and pepper.  Top with mozzarella.

Bake for 15-18 minutes, until crust is done and cheese begins to brown.

Serves 3-4.

Summer Squash Saute with Sage and Parmesan

This is a variation on my mother-in-law's Cheesy Summer Squash Saute, which is also delicious.

Olive oil
2 medium summer squashes or zucchinis, sliced in 1/4-inch rounds
1 large onion, chopped or in long slices
2-3 Tbsp finely chopped fresh sage leaves
Salt and pepper to taste
3-4 Tbsp grated Parmesan

Heat some olive oil in a large skillet. Add the onion and squash or zucchini and saute, stirring occasionally, over low-medium heat for several minutes until tender and lightly browned in places. Add the sage, salt, and pepper and stir. Sprinkle the Parmesan over the vegetables, turn off the heat, and cover for a few minutes. Serve once the cheese is melted.

Serves about 4.

Slow Cooker Sage and Garlic Chicken with White Beans and Tomatoes

Bone-in chicken pieces, especially legs, work well in the slow cooker, where they stay wonderfully moist and flavorful.  Since the juices stay in the cooker, you end up with something like a cross between a roast and a braise.  You can also take them straight from the freezer into the cooker, which also makes them easy.

In a colder season, you can substitute dried sage (use about 1/2 tsp and sprinkle it over the chicken) and frozen or canned tomatoes.

Serves this over rice or barley (cooked in chicken broth if you like).

1-2 cups cooked white beans
6-8 garlic cloves, peeled
4 chicken legs
Salt and pepper to taste
8-12 whole fresh sage leaves
3 medium tomatoes, peeled, seeded and chopped or squished through your fingers

Place the beans and garlic cloves in the bottom of the cooker, then add the chicken legs.  Salt and pepper them generously.  Lay 2-3 sage leaves over each leg.  Top the whole thing with tomatoes.

Cook on Low for 6-9 hours.

Serves about 4.

Winter Corn and Cheddar Chowder

I stashed a lot of local sweet corn in my freezer during the summer and early fall, enough to make the occasional corn chowder in addition to throwing it into chili and black bean soup all winter.

Olive oil
2 medium onions, diced
6 cloves garlic, minced
1 1/2 - 2 lbs potatoes, cubed (no need to peel)
Water and/or stock (chicken or veggie)
4-5 cups corn kernels (frozen is fine)
1 tsp dried sage
1 - 1 1/2 cups shredded sharp cheddar
1 cup milk
Salt and pepper to taste
Hot sauce (optional)

Heat a little olive oil in a soup pot. Add the onions and garlic and saute over medium-high heat for about 2 minutes. Add the potatoes and enough water and/or stock to cover them. Bring to a boil, then reduce heat and simmer until tender, about 15-20 minutes.

When the potatoes are tender, add the corn and sage. If desired, puree a little of the soup in a blender or with an immersion blender to thicken it. Remove from heat and stir in the cheddar so that it melts completely. Add the milk, then add salt and pepper to taste.

Serve hot. Pass hot sauce at the table if desired.

Serves 4-6.

Fall Risotto with Carrots and Leeks

Cold hardy carrots and leeks are still going strong in my garden. We'll pull them all out before the ground freezes, but until then they keep well in the soil and they continue to grow, albeit slowly. In this delicious risotto, carrots and leeks are sauteed in butter to bring out their sweetness, which contrasts pleasantly with salty Parmesan and pungent sage.

As usual, I always make risotto in the pressure cooker now, but feel free to adapt this to the old fashioned method.

3 Tbsp butter
1 1/2 cups Arborio rice
3 1/2 cups chicken or vegetable stock
1 cup finely diced carrots
1-1 1/2 cups sliced leeks
2 Tbsp minced fresh sage leaves (or 1 1/2 tsp dried)
1/4 cup grated Parmesan
Salt and pepper to taste

Heat 1 Tbsp butter in the bottom of the pressure cooker until it melts. Add the rice and saute for a minute or so, until it turns translucent. Add the stock and stir well. Put on the lid and bring the cooker to pressure. Cook at high pressure for 7 minutes, then remove from heat and release pressure.

While the rice cooks, melt the remaining 2 Tbsp butter in a skillet. Add the carrots and leeks and saute until tender, 3-5 minutes. Stir in the sage.

When the rice is done and the pressure has fallen completely, open the cooker. Stir in the vegetables and the Parmesan. Taste and add salt and pepper. Serve hot.

Serves 4-6.

Pasta with Sage Roasted Tomatoes, Leeks, and Goat Cheese

I am still working through the last tomatoes from my garden - the green ones have been ripening up nicely inside and although late season tomatoes are never as good as the ones you pick in August or September, they're not bad when roasted. I also still have a good supply of cold-hardy leeks in the garden, along with sage. The goat cheese I picked up at the farmers market helped pull it all together.

If you no longer have fresh tomatoes on hand, frozen ones would work here, too. Roast whole frozen tomatoes, then chop or pull apart with your hands. Or use frozen roasted tomatoes if you have them.

5-6 cups chopped seeded tomatoes
4 fat leeks, sliced in thin rounds
1/4 cup chopped fresh sage
Olive oil
Salt and pepper
4-5 oz goat cheese
1 lb cut pasta (e.g penne)

Preheat the oven to 425 degrees.

Combine the tomatoes, leeks, and sage in a large baking pan. Drizzle generously with olive oil and sprinkle with salt and pepper. Toss to coat all, then roast for about 30 minutes.

While the vegetables roast, crumble the goat cheese in a bowl and mix in 2-3 Tbsp of olive oil to soften it. Set aside.

Also while the vegetables roast, cook the pasta in a large pot of salted boiling water. Drain when done and return to the pot or a large bowl. Add the goat cheese mixture and spread it around so that it melts and thoroughly coats the hot pasta.

When the vegetables are done, use a slotted spoon to remove them from the baking pan, leaving excess liquid behind. Toss with the pasta. Serve hot.

Serves 4-6.

Ground Beef Stew with Leeks and Root Vegetables

I sometimes use ground beef in a stew when I don't have time to let it simmer for an hour or two. You can always substitute proper stew beef, browning it at the beginning and letting it simmer until nice and tender. This a simple and easy but hearty stew, perfect for fall weather and quick enough for a weeknight. Feel free to add or substitute additional root vegetables.

1 lb ground beef
3 fat leeks, sliced in thin rounds
1 Tbsp brown mustard
1 1/2 lbs potatoes, cubed
3 medium carrots, sliced
Water and/or beef stock
1-2 tsp minced fresh sage or 1/2-1 tsp dried
Salt and pepper

Brown the beef in a large pot. Add the leeks and continue to cook over medium high heat, stirring frequently, for 2-3 minutes. Stir in the mustard, then add the potatoes and carrots and enough water and/or beef stock to just cover the vegetables. Bring to a boil, then reduce heat and simmer for 15-20 minutes, until the potatoes are tender. Add sage and salt and pepper to taste; let simmer another 5 minutes or so. Serve hot.

Serves 4-6.

Pureed Potato and Roasted Red Pepper Soup

Continuing on the theme of red peppers and leeks... This is a beautifully colored soup with a sophisticated yet comforting flavor, perfect for a chilly fall day.

If you want to dress this up for company, there are a couple options. First, you can puree the roasted red peppers separately and then swirl them through each serving of soup. Second, you can substitute cream for the milk and again add it decoratively to each serving rather than mixing it in the pot.

2 Tbsp olive oil
4-5 medium leeks, thinly sliced
3 lbs potatoes, cubed (peel or not, your choice)
Water and/or stock (chicken or veggie)
1/2 lb roasted red peppers
1/2 cup finely chopped fresh parsley
1 Tbsp minced fresh sage leaves
2 Tbsp dry sherry
Salt and pepper to taste
Up to 1 cup milk or cream

Heat the olive oil in a soup pot. Add the leeks and saute for 2-3 minutes. Add the potatoes and enough water or stock to cover. Bring to a boil, then simmer partially covered until tender, about 15 minutes.

When the potatoes are tender, add the roasted pepper to the pot, then puree with an immersion blender (or do it in batches in a blender or food processor, then return to the pot). Add the parsley, sage, and sherry, then add salt and pepper to taste. Stir in milk or cream until the soup reaches a consistency that you like. Taste and adjust seasonings if needed.

Serves about 6.

Sweet and Savory Tomato Jam

Try this on sandwiches, as a condiment for pork, or with some soft cheese. This makes a small batch, but feel free to multiply it.

1 1/2 cups cherry tomatoes (halved if large)
1 tsp calcium water (comes with Pomona's)
1/2 tsp salt
1/2 tsp lemon juice
1/4 tsp ground sage
1/4 cup sugar
1/4 tsp Pomona's Universal Pectin

Combine the tomatoes, calcium water, salt, lemon juice, and sage in a medium saucepan. Cook over medium heat, mashing the tomatoes as they soften. Simmer for 10 minutes or so. If desired, partially puree the mixture.

Combine the sugar and pectin in a small bowl, then stir into the tomato mixture. Bring to a boil, stirring as you go, then remove from heat. Store in the refrigerator until ready to use.

Makes about 1 cup.

Variations: 1) Instead of sage, add 1/4-1/2 tsp grated ginger root. 2) instead of or in addition to sage, add a couple bruised whole garlic cloves while the jam simmers; remove before pureeing or adding the sugar and pectin.

Pizza with Fire Roasted Red Peppers and Goat Cheese

We've been enjoying the first sweet red bell peppers out of our garden lately. Tonight I roasted three of them on the grill and made this pizza. Grilling is an easy way to roast lots of peppers at once, so if you want to freeze some for later or puree some for romesco sauce (super highly recommended), it's a good way to go. Be sure to use thick walled bell peppers, not the thinner walled frying peppers, which are much harder to peel.

1 14-inch pizza crust
Olive oil
3 oz shredded mozzarella
3 fire roasted red peppers, sliced into strips
2 Tbsp chopped fresh sage leaves
3 oz crumbled goat cheese
Salt and pepper to taste

Preheat the oven to 450 degrees. Lightly paint the pizza crust with olive oil.

Spread the mozzarella over the pizza crust, then top with the peppers. Sprinkle with sage, then add goat cheese. Add a sprinkling of salt and pepper to taste.

Bake the pizza for 15-18 minutes, until the crust is done and the cheese begins to brown.

Serves 3-4.

Caramelized Fennel and Onion Pizza with Goat Cheese

I couldn't convince my almost 4-year-old to try this (his response: "I refuse that it's delicious!")...but hey, more for us grownups! It really IS delicious. Caramelizing brings out fennel's sweetness (and of course does the same for the onions) and mellows it a bit without losing all its flavor. Properly caramelizing fennel and onions takes a bit of time (25-30 minutes or longer if you like) but it's worth it.

2 Tbsp olive oil
1 large or 2 medium fennel bulbs, thinly sliced
1 large onion, thinly sliced
1 Tbsp red wine vinegar
Salt and pepper to taste
1 14-inch pizza crust
3 oz. shredded mozzarella
1 Tbsp minced fresh sage
3 oz. goat cheese

Heat the olive oil in a large skillet or Dutch oven. Add the fennel and onion and stir to coat thoroughly with oil. Turn the heat to medium and cover. Uncover and stir well every 4-5 minutes or so, and adjust the heat downward if the vegetables are getting too browned (as opposed to caramelized). They will slowly cook down, getting soft and golden over the course of at least 25-30 minutes. If you have time you can continue to caramelize until they are much darker. Toward the end you will need to check on them more frequently and perhaps turn the heat even lower. When they are ready, stir in the red wine vinegar and add salt and pepper to taste. Remove from heat.

As the onions and fennel approach doneness, preheat the oven to 450 degrees and lightly paint the pizza crust with olive oil.

Sprinkle the shredded mozzarella over the pizza crust, then add the caramelized veggies. Sprinkle with sage, then dot with goat cheese.

Bake the pizza for 15-18 minutes, until the crust is done and cheese begins to brown.

Serves 3-4.

Green Garlic and Barley Pilaf

This makes a nice side dish alongside grilled pork chops, steak, roast chicken, or the like. Feel free to mix this up with other whole grains such as quinoa or millet - use all one or a combination. You can use hull barley instead of pearl if you like, but it will take about twice as long to cook and will remain chewy in texture.

1 cup pearl barley (or other grains)
3 cups stock (chicken or vegetable)
2 Tbsp olive oil
5-6 stalks green garlic, finely chopped (as far up as seems tender)
1-2 Tbsp minced fresh sage leaves
Salt and pepper to taste
1-2 cups julienned sorrel or arugula leaves (optional)

Combine the barley and stock in a saucepan. Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the barley is tender and all the water is absorbed.

While you cook the barley, heat the olive oil in a skillet and saute the garlic for 2-3 minutes. Add the sage and continue to saute briefly. Remove from heat and set aside.

When the barley is done, stir in the garlic mixture. Taste and add salt and pepper if desired. If using, stir ig the sorrel or arugula. Serve hot.

Serves 4-6.

Asparagus Chorizo Pizza

Asparagus and chorizo have a real affinity for each other.

1 14-inch pizza crust
olive oil
4 oz. shredded mozzarella
1 1/2 cups sliced asparagus (1/8-1/4 inch rounds)
1/2 lb cooked chorized (sliced or crumbled)
1 shallot, minced
1 Tbsp minced fresh sage

Preheat the oven to 450 degrees. Paint the pizza crust with olive oil.

Spread about two-third of the mozzarella over the crust. Spread the asparagus and chorizo over the cheese, then sprinkle with minced shallot and sage. Top with the remaining cheese.

Bake for 15-18 minutes, until the crust is done and the cheese begins to brown.

Serves 3-4.

Variation: Toss some goat cheese on top of this or, if you have it, Manchego.

Barley with Ramps, Arugula, and Goat Cheese

Hulled barley is available from Four Star Farms; you can usually get it at Green Fields Market. You can also opt to use pearl barley for this dish; it will cook faster and is not quite as chewy in texture.

Serve this as a side dish or, if you like, add cooked beans and some toasted nuts for a heartier main dish.

1 1/2 cups hulled barley
4 1/2 cups water or stock (chicken or vegetable)
About 10 ramps (1 bunch)
2 Tbsp olive oil
1/3 lb arugula, washed and chopped
1 Tbsp minced fresh sage
Salt and pepper to taste
2 oz. goat cheese, crumbled
Toasted pine nuts for topping (optional)

Place the barley and water in a medium saucepan. Bring to a boil, then reduce heat and simmer until tender, about an hour (for pearl barley, more like 25-30 minutes).

While the barley cooks, slice the root ends off the ramps and wash them well. Thinly slice the whites and stems, then cut the leaves cross-wise into ribbons.

Heat the olive oil in a very large skillet or Dutch oven. Add the ramps and saute for about 1 minute. Add the arugula and saute until wilted. Stir in the sage and add salt and pepper to taste. Remove from heat and set aside.

When the barley is done, mix it together with the vegetables and the goat cheese. With the other ingredients hot, the goat cheese should melt and spread so that it coats everything. Taste and adjust seasonings.

Serve hot, cold, or room temperature, topped with toasted pine nuts if desired.

Serves about 4 as a main dish, 6-8 as a side dish.